Firstly wash the okra in running water. Then wipe them with a kitchen napkin. The okra pods should be completely dry before you chop them.
Now chop the okra into half to one inch pieces.
Slice the onions thinly.
Making Bhindi Do Pyaza
In a pan or wok, add oil or ghee. Then add the chopped okra. Saute them on a low to medium low heat for 4 to 5 minutes or till they become slightly tender.
Now add the sliced onions. Add all the dry masala powders except garam masala powder and dry mango powder and mix well.
Add salt too. Mix the okra well with the onions and ground spices .
Cook on a low to medium low heat till the onions are lightly golden and the okra has become tender and soft. Stir every 2 to 3 minutes when sauteing the onions. Don’t overcook as the okra will get mushy.
Lastly, add the garam masala powder and dry mango powder.
Mix the garam masala powder and dry mango powder with the okra and onions.
Serve bhindi do pyaza with roti or phulka or paratha. It can also be served as a side dish with a North Indian meal. You can also pack it in the lunch box with a side of roti or paratha.
Always rinse the okra first and then wipe them dry and then chop them. If you just wash them and then chop them they become sticky, while chopping itself. Even while cooking them, they become slimy and mushy.
Avoid adding water when making a recipe exclusively with okra as they become too sticky and mushy. If your recipe uses water, then its better to first lightly shallow fry the okra and then use them in the recipe.
I have not covered the pan in this recipe as I do not want the bhindi do pyaza to be slimy and sticky.
Adding a sour ingredient like dry mango powder, tomato or tamarind paste reduces the sliminess of okra.
You can lemon juice with dry mango powder.
The recipe can be scaled to make a small batch that has 2 servings or a larger batch for 6 or more servings.